Oct 15 BUTTERNUT WAFFLES

Every once in a while I find that odd butternut in the depths of my pantry, forgotten and waiting for its purpose in life. I find that if this happens, then best thing to do is to make a puree out of it – cut lengthwise, roast at 200C skin on and then remove the flesh when it is cooked and puree it. From here on, the options are endless.

My most recent finding is these waffles (part nr. 200394 of my series called “Will it waffle?”). It’s actually quite amazing because you don’t need any eggs or egg replacer or chia or what ever you usually need to make vegan pancakes and waffles – the puree is the binding ingredient. Aaand, let me tell you. The waffles are incredibly flavourful even without the use of any additions!

My only tip is that don’t follow this recipe to the exact amount – this has worked for me, but our purees may be of different consistencies, or our flours of different moisture levels. If you feel that the batter is too thick – add a bit of plantbased milk or water. If it is too runny – add some flour to it. And don’t forget to taste and adjust the seasoning of the waffles!

Ingredients

500 butternut puree

100ml coconut milk

200 ml water

150ml brown sugar

50g margarine, melted

½ tsp cinnamon

275 ml cake flour

1 tsp baking powder

toppings: soy yogurt, apples, roasted almonds – anything goes!

Recipe

Combine the butternut puree, coconut milk, water and melted vegan margarine in one bowl. In another, combine the flour, cinnamon, brown sugar and baking powder, mix through. Add the liquid ingredients to the dry and mix well. Let stand for 15 minutes, then ladle into waffle machine and cook until caramelised on top. Serve with a bit of soy yogurt and apples on top. Enjoy!